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I’m trying to gather some data about how folks brew their Berliner Weisses if you wouldn’t mind taking the survey, and passing it along to your friends who brew them that may not read my blog I’d appreciate it. I’ll … Continue reading →

I’ve struggled getting proper carbonation on some of my bottles, specifically my sour saison. When I finished reading the chapter on packaging in American Sour beers, and it didn’t have any better advise than test and see. I then realized … Continue reading →

With the new year and the height of brew season ahead of us, now’s a good time to do a few things you might have ignored the rest of the year. Here’s my list of things you should probably do, … Continue reading →

In my 2013 wrap up and goals referred this year to the year of calibration. I wanted to get down to brewing good beer, and I felt the best way to achieve that was to start by making sure everything … Continue reading →

With the winter chill setting into the air, it was time to visit Mike up in Bow to brew another partigyle imperial stout. We were happy with both beers from the last time. Last year I might have over planned the brewing process. This year I took a bit of a less detailed approach in designing the parti-gyle, and I went crazy figuring out the base recipe. I did some analysis of the imperial stout recipes I could find. I started with the 13F (Imperial stout) category of the NHC recipe breakdown written up by GatorBeer, which he compiled from here. I then added all the recipes I could find, Katethe great, Jami’s recipe, BYO’s Stone RIS clone, and a few others. You can see the Imperial Stout Grain ratio spreadsheet here. We both liked the imperial stout from last time, but the reviews I got elsewhere indicated it wasn’t complex enough, and didn’t have enough stout character. With the spread sheet I could see the grain percentages to validate a recipe of our design. This past year a few ingredients have really stuck in my head. Chocolate wheat we used in the Janet’s Baby, golden naked oats I keep hearing about, and brown malt has been on my mind since reading Ron Pattinson’s Vintage Beers. The first two are somewhat new, and bring something unique to the recipe. The chocolate wheat brings a nice chocolaty note, while not being acrid or overly bitter like normal chocolate malt, and it adds some head retention from wheat. The Golden naked oats are a Crystal oat, bringing both the silky mouth feel of oats, but with crystal sweetness. Both of these are like two for one malts in my opinion. The brown malt seems like a throwback traditional malt to use, it’s what these beers used to be made mostly of. Inspire of these additions, we tried to simplify the grain bill from last years KTG kitchen sink recipe. This is a much more simplified recipe:

I’m a tech geek this is not a surprise to any of you, recently I decided I wanted to take advantage of BeerSmith* to automate some repetitive tasks. Not that it hasn’t been helpful for designing recipes, logging my brewing, etc. However, I’ve been hand writing out brew day todo lists since I started brewing. At first just it was a list of things to get and high level instructions. But it’s evolved into a detailed process for ever step, with timings and measurements. I’d also take notes on the sheets and plug it back into beersmith. Eventually I’d use those notes to write up brewing logs. Before the next brew day, I’d recycle the last plan for the next next batch. It’s has been effective at evolving my process, but it’s also time consuming manual process. I decided I wanted to automate it. Continue reading →

Hindsight . As a homebrewer you are often asked about starting out, what’s the best kit to get, what recipe to use, what did you do etc. I’m doing this for Learn to homebrew day, I’ve greatly benefited by those in the community willing to share a recipe, tip, DIY plan, etc. Here is I’d do if I were to do it over again.

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Read, but don’t obsess. You aren’t going to brew a perfect beer the first time, and there is only so much you can do with your first batch. Pick a book, and read it. The two most common are How to brew by John Palmer And The Complete Joy of Home brewing – Charlie Papazian. They are different takes on brewing, read a few pages from amazon, and pick the one that suits your style, and read it. I read and read and read, and listened until I was filled with crazy ideas, and worried about doing it perfect. I didn’t understand what I was reading. Just pick a book, read it, and get a bad first draft done.Continue reading →

Saison is a style I feel a closeness to, I’m a small farmer and french Canadian by heritage. The idea of making an artisanal product with a raw edge, using my own hops, and rustic grain just moves me. This recipe is a simple table saison, something I think the farm hands may have enjoyed during the long work days. I found the recipe on beersmithrecipes.com via Nathan Smith. He’s a staple on the brewing network, has presented at NHC, ANHC, Beersmith, and Basic brewing radio. He’s even given talk on Saisons. Continue reading →

After having a few of Mike’s latest hoppy beer, pliny light, I had to brew another imperial IPA. My first attempt was ok, but was pretty sweet, higher abv, and darker than it’s inspiration (heady topper). My goal is to get this one to dry out, have a lighter finish, less fruity, more dank, more grapefruit hop profile. When reworking this recipe, I referenced the same sources I hit up the first time. Continue reading →

I took a few months off from brewing this summer to travel, and work my way through some of my homebrew back log. With any layoff it takes a bit of motivation to get started again. It’s not that I don’t want to brew, it’s just that life is busy these days. I figured my first batch back I should make something I’m comfortable with, so I made my third batch of bitter american clone. If you recall this was the first all grain beer I brewed and I brewed a second larger batch focusing on local ingredients for my club to bring to NHC back in 2013. I’m familiar with the recipe, and have mixed results with it, I have not brewed it enough to have it mastered. The original recipe came from a brew your own article on canned craft beers. When planning to brew this, I focused on using the ingredients i had on hand. I’ve got an over stocked freezer full of hops, and a cellar full of grain just waiting for me to brew. Somewhere along the way, I neglected to reference the original recipe and just used pearl malt instead of the recipe’s golden promise which I do have on hand. These two malts are similar, but from reading comparisons, http://www.homebrewtalk.com/f12/2-row-vs-maris-otter-vs-golden-promise-vs-halcyon-vs-pearl-vs-optic-439642/ they aren’t the same. I’m wondering how big of a mistake this is. The other shift in recipe was to swap out the warrior bittering hops for citra. I’m not sure why I haven’t bought more Warrior, I liked it in the alpha king clone, but more high alpha hops won’t be added to my freezer any time soon. Continue reading →